Inji curry is a sweet and sour curry with ginger as its key ingredient.It is an important thodu curry in Kerala sadhya.This is favored by every Malayali and there is nothing that can substitute this exotic dish in taste and goodness.Its health benefits are also tremendous and there is a popular saying that this one curry is equivalent to a hundred curries. The aroma of fried ginger,the heat of chillies, the sourness of tamarind and the sweetness of jaggery makes this dish special. There are different version of this recipe. In North Kerala, it is known as puli inji and is a milder. This is a southern version. This goes well with rice and also with idlis and dosas.
Thinly sliced Ginger- 2 cups
Green chilly- 4
Chilly powder- 1 1/3 tsp
Fenugreek powder- 1/3 tsp
Tamarind- small gooseberry sized ball
Jaggery grated- 2-3 tsp
mustard seeds- a few
Salt to taste
oil for frying.
Clean ginger and cut it into thin round slices and and fry in oil till brown and crispy and make this into a course powder using a mixer.
Note: You can also chop it finely and fry and add to the curry,but cutting into thin slices ensure even browning
Heat oil in a pan( use the same oil used for frying the ginger) and add mustard seeds followed by curry leaves and fry.
Next add chopped shallots and green chilly and continue to fry till slightly brown. Reduced the heat( or better switch off the flame to avoid burning mix well and then back to the stove) and add chilly powder and fenugreek powder, saute for a few seconds and add the powdered ginger and finally add salt and tamarind pulp( extract pulp with 1/2 cup pf water). Allow this to simmer and oil to separate. Finally add grated jaggery and mix well.Inji curry is ready. You can store this in room temperature for up to two weeks.
Note: Jaggery is optional. It adds a little sweetness to the curry.
Wishing all my friends and readers a very happy and prosperous New Year!
Hope you will all enjoy..